Andoni Luis Aduriz is perhaps the most interesting, as well as the number three chef in the world. For a chef who has two research scientists and a lab responsible for some of the most revolutionary advances in food, Aduriz only started cooking because by age 14, he had failed all of his classes at school. His mother, who endured times of starvation after the Spanish civil war, enrolled Aduriz in the culinary school, Donostia School of Cuisine in San Sebastian, Spain, where he again failed the first year and had to repeat it. It all changed when he was 16 and saw what chefs outside his hometown of San Sebastián were doing. He devoured magazines. A burning passion was ignited. For the first time he had a hunger to study, to work hard, to express himself through food. In 1993, he joined the team at El Bulli under Ferran Adrià in the creativity station, where he cites his experience there as "life changing". After leaving El Bulli in 1996, Andoni Luis Aduriz would go on to cook with all the best chefs in Spain, working for Martin Berasategui, Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana. Two years later, Aduriz began running the newly opened restaurant Mugaritz in Errenteria, Spain, a hyper-seasonal, high-concept restaurant. At Mugaritz, Aduriz integrated molecular gastronomy into his menu, which he uses the term "techno-emotional cuisine". Once described by the international gastronomic press as “the most important gastronomic phenomenon on the world scene in recent times,” Mugaritz was awarded 2 Michelin stars in 2005 and was named the 3rd best restaurant in the world by Restaurant magazine in 2008. It was that year when Aduriz took over ownership of Mugaritz from Martin Berasategui. Mugaritz was named after 'muga eta haritza', Basque for "the oak at the border" between Astigarraga and Errenteria. Since then, Aduriz has been involved with various exciting culinary projects, including creating Dialogos de Cocina, a biannual international meeting designed to promote the exchange of ideas between haute cuisine, high-end catering, and various consultants, thinkers, networks, and research groups. A prolific author of books, articles, and even a kid’s culinary magazine, Aduriz also sits on the board of Euro Toque, an international association of European chefs, and he’s a member of the Innobasque Board of Directors, an intra-professional group uniting the Basque region’s top technological, business, scientific, and creative leaders. Aduriz was awarded the National Prize for Gastronomy, and the Spanish guide Lo Mejor de la Gastronomía named him “Chef of the Year” and “Patissier of the Year” in 2002. In 2003 the Basque Gastronomy Academy awarded him the “Euskadi Prize for Gastronomy to the Best Restaurateur,” and in 2005 the Michelin Guide awarded him a second star. In 2006 Mugaritz obtained the 10th place in the “The World's 50 Best Restaurants” list awarded by Restaurant Magazine.
Aduriz epitomizes the farm-to-table movement, using vegetables from his garden, fresh farmers' milk, forest-picked mushrooms, and local spring water.
He makes the dining experience fun. His trademark dish "Edible Stones" are potatoes baked in gray clay, tricking you into thinking they are stones.
During El Bulli's last days, when Ferran Adria was asked who would become the best chef in the world, he named Andoni Aduriz after his brother Albert.
Aduriz's food transcends molecular gastronomy tricks, creating true works of art that strive to blend complex techniques seamlessly into every dish.
At the start of the meal, two envelopes are presented, inviting you to either ''submit'' or ''rebel'', encouraging diners surrender to the experience.
He made dramatic films of his new dishes: a dessert that looks like rusty nails, and a savory macaron with pig blood meringue and duck liver filling.
Part botanist, part poet, part mad scientist, Aduriz famously studied the molecular structure of liver to reinvent the texture of foie gras.
Beauty, innovation, yum
He worked with botanists to learn which plants near the restaurant were edible, inspiring new dishes that include wild flowers, herbs, and leaves.
Instead of serving wine with dinner, he boldly served water infusions made with pure crystalline water from a disappearing treasured local spring.